CHEESE-RIPENING STUDIES: Nitrogen Requirements of Lactic Acid Bacteria: I. THE FRACTIONAL ANALYSIS OF VARIOUS NITROGEN SOURCES USED FOR THE QUANTITATIVE DETERMINATION OF THE SUGAR-FERMENTING ABILITIES OF LACTIC ACID BACTERIA

1932 ◽  
Vol 7 (4) ◽  
pp. 364-369 ◽  
Author(s):  
Blythe Alfred Eagles ◽  
Wilfrid Sadler
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biological Significance ◽  
Nitrogen Sources ◽  
Protein Nitrogen ◽  
Nitrogen Distribution ◽  
Cheese Ripening ◽  
Fractional Analysis ◽  
Laboratory Workers ◽  
Commercial Source

A study is being made of the nitrogen requirements of lactic acid bacteria. Employing the method of Wasteneys and Borsook, the nitrogen distribution has been determined in nitrogen sources available commercially and in sources that may be readily prepared by laboratory workers. Forty-three sources have been analyzed. The results of the analyses show that peptic casein digest broth contains from 55 to 63% protein nitrogen, 19 to 25% peptone nitrogen, and 14 to 17% subpeptone nitrogen, according to the particular casein used—when the standard method of preparation is followed. If less casein is used for digestion, or if the period of digestion is reduced, the total amount of nitrogen made available is lower; this being true for the subpeptone nitrogen fraction in particular. In tryptic casein digest broth, 70% of the nitrogen is in the subpeptone nitrogen fraction, and about 28% is found as peptone nitrogen. The broth prepared from one commercial source presents a nitrogen distribution picture that is something of a composite of the nitrogen distribution in the standard casein digest and the tryptic casein digest.When the nitrogen sources fractionated are employed as the substrate for fermentation studies, it will be seen that whilst the suitability of a source is not always fully indicated by the nitrogen distribution picture, the biological significance of the nitrogen distribution in the sources is, on the whole, reflected in the influence on the sugar-fermenting abilities of the lactic acid bacteria reported upon.

CHEESE-RIPENING STUDIES: Nitrogen Requirements of Lactic Acid Bacteria: II. THE INFLUENCE OF DEFINED NITROGEN SOURCES ON THE SUGAR-FERMENTING ABILITIES OF LACTIC ACID BACTERIA

1932 ◽  
Vol 7 (4) ◽  
pp. 370-377 ◽  
Author(s):  
Wilfrid Sadler ◽  
Blythe Alfred Eagles ◽  
Gladys Pendray
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nitrogen Content ◽  
Nitrogen Source ◽  
Total Nitrogen ◽  
Nitrogen Sources ◽  
Titratable Acidity ◽  
Total Nitrogen Content ◽  
Nitrogen Distribution ◽  
Peptone Broth

The influence of 36 nitrogen sources on the sugar-fermenting abilities of five cultures isolated from cheese has been studied. The five cultures are Gram positive coccus forms that fail to liquefy gelatin: some appear as chains in young milk culture and some are seen as pairs. Three sugars, glucose, mannose and lactose have been used for the work. The fermentation studies have been done after the manner of Orla-Jensen: the suitability of a nitrogen source being interpreted in terms of the total titratable acidity produced by the organisms from defined sugars, after 14 days incubation at the appropriate temperature.For each organism, peptic casein digest broth is a very suitable source of nitrogen when the standard method of preparation is followed, and the total nitrogen content of the broth is approximately 1%. If the broth be diluted to contain 0.5% total nitrogen, the total titratable acidity obtainable is commonly less by one-third. Containing approximately 1% total nitrogen or 0.5% total nitrogen, tryptic casein digest broth is unsatisfactory as a nitrogen source for cultures EMB1 173 and 195; but is very suitable for cultures EMB2 166, 168 and 173,—providing the total nitrogen content of the broth is 0.5% rather than 1% total nitrogen..In the broth prepared from two commercial peptones, the nitrogen distribution is of the same order, but in each case dissimilar from the nitrogen distribution in peptic casein digest or in tryptic casein digest: one peptone broth—1% total nitrogen content—is a very suitable source of nitrogen for all the organisms; but, apart from the fermentation of mannose by two strains, the other peptone broth is no more satisfactory than is a peptic casein digest containing 0.5% nitrogen. In a commercial hydrolyzed casein broth, the nitrogen distribution is something of a composite picture of the distribution in peptic casein digest broth and tryptic casein digest broth. This source is less suitable for culture EMB1 173 than is peptic casein digest broth, equally suitable with peptic casein digest for culture EMB1 195 and, for cultures EMB2 166, 168 and 173, is the best nitrogen source investigated. The hydrolyzed casein broth containing 1% total nitrogen is much more suitable for each culture than is the same broth diluted to contain 0.5% total nitrogen.Differentiation as between cultures EMB1 173 and 195, on the one hand, and cultures EMB2 166, 168 and 173, on the other hand, may be obtained by employing certain of the nitrogen sources investigated.It has been shown that, when the nitrogen sources fractionated are employed as the substrate for fermentation studies, the suitability of a source is not necessarily indicated by the nitrogen distribution picture: even so, it is to be seen that, on the whole, the biological significance of the nitrogen distribution in a source is reflected in the influence on the sugar-fermenting abilities of the lactic acid bacteria reported upon..The results of the fermentation study show clearly that if the "kind" of nitrogen made available is suitable, the "amount" of nitrogen supplied is then equally important.

scholarly journals Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening

Foods ◽  
2013 ◽  
Vol 2 (1) ◽  
pp. 100-119 ◽  
Author(s):  
Alice Nongonierma ◽  
Magdalena Abrlova ◽  
Kieran Kilcawley
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Cell Free Extract ◽  
Cheese Ripening

scholarly journals Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2018 ◽  
Vol 24 (2) ◽  
pp. 299-309 ◽  
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening

Aminopeptidase Activities of Starter and Non-Starter Lactic Acid Bacteria under Simulated Cheddar Cheese Ripening Conditions

1998 ◽  
Vol 8 (4) ◽  
pp. 267-274 ◽  
Author(s):  
Harry Laan ◽  
Saw Eng Tan ◽  
Paul Bruinenberg ◽  
Gaëtan Limsowtin ◽  
Malcolm Broome
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Cheese Ripening

scholarly journals Positive interactions between lactic acid bacteria promoted by nitrogen-based nutritional dependencies

2021 ◽  
Author(s):  
Fanny Canon ◽  
Marie-Bernadette Maillard ◽  
Gwénaële Henry ◽  
Anne Thierry ◽  
Valérie Gagnaire
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compound ◽  
Nitrogen Sources ◽  
Food Products ◽  
Defined Medium ◽  
Fermented Food ◽  
Strong Interactions ◽  
Positive Interactions ◽  
Carbohydrate Consumption

Nutritional dependencies, especially those regarding nitrogen sources, govern numerous microbial positive interactions. As for lactic acid bacteria (LAB), responsible for the sanitary, organoleptic, and health properties of most fermented products, such positive interactions have previously been studied between yogurt bacteria. However, they have never been exploited to create artificial co-cultures of LAB that would not necessarily coexist naturally, i.e from different origins. The objective of this study was to promote LAB positive interactions, based on nitrogen dependencies in co-cultures, and to investigate how these interactions affect some functional outputs, e.g. acidification rates, carbohydrate consumption, and volatile compound production. The strategy was to exploit both proteolytic activities and amino acid auxotrophies of LAB. A chemically defined medium was thus developed to specifically allow the growth of six strains used, three proteolytic and three non-proteolytic. Each of the proteolytic strains, Enterococcus faecalis CIRM-BIA2412, Lactococcus lactis NCDO2125, and CIRM-BIA244, was co-cultured with each one of the non-proteolytic LAB strains: L. lactis NCDO2111, Lactiplantibacillus plantarum CIRM-BIA465 and CIRM-BIA1524. Bacterial growth was monitored using compartmented chambers to compare growth in mono- and co-cultures. Acidification, carbohydrate consumption and volatile compound production was evaluated in direct co-cultures. Each proteolytic strain induced different types of interactions: either strongly positive, weakly positive, or no interactions, with E. faecalis CIRM-BIA2412, L. lactis NCDO2125 and L. lactis CIRM-BIA244, respectively. Strong interactions were associated with higher concentrations in tryptophan, valine, phenylalanine, leucine, isoleucine, and peptides. They led to faster acidification rates, lower pH, higher raffinose utilization and concentrations in five volatile compounds. Importance: Lactic acid bacteria (LAB) interactions are often studied in association with yeasts or propionibacteria in various fermented food products and the mechanisms underlying their interactions are being quite well characterized. Concerning interactions between LAB, they have mainly been investigated to test antagonistic interactions. Understanding how they can positively interact could be useful in multiple food-related fields: production of fermented food products with enhanced functional properties or fermentation of new food matrices. This study investigates the exploitation of the proteolytic activity of LAB strains to promote positive interactions between proteolytic and non-proteolytic strains. The results suggest that proteolytic LAB do not equally stimulate non-proteolytic LAB and that the stronger the interactions between LAB are, the more functional outputs we can expect. Thus, this study gives insight into how to create new associations of LAB strains and to guaranty their positive interactions.

CHEESE-RIPENING STUDIES: THE INFLUENCE OF DIFFERENT EXTRACTS ON THE ACID PRODUCTION OF LACTIC ACID BACTERIA

1936 ◽  
Vol 14b (5) ◽  
pp. 139-150 ◽  
Author(s):  
Wilfrid Sadler ◽  
Blythe Alfred Eagles ◽  
John Francis Bowen ◽  
Alexander James Wood
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Vital Activity ◽  
Forage Crops ◽  
Forage Crop ◽  
Cheese Ripening ◽  
Streptococcus Cremoris ◽  
Broth Enrichment

The influence of different extracts on the acid production of two strains of Streptococcus cremoris and two of Betacoccus cremoris isolated from Kingston cheese has been studied.The enriching entity has no effect on acid production by Streptococci in sugar broth. Enrichment with yeast or alfalfa extract causes not only a marked increase in the acid production by Betacocci, but also a definite stimulating effect on the rate of acid production.Enriching milk with yeast or alfalfa extract has a marked stimulating effect on the vital activity of the Betacocci and of Streptococcus EMB1173, but is without influence on Streptococcus EMB1195. The response of culture EMB1173 is immediate and direct, but in the case of cultures EMB2168 and EMB2173 the action of the enriching entity is cumulative in its effect. Alfalfa extract would appear to provide, in the case of Betacoccus EMB2173, a stimulating influence not to be found in yeast extract.The influence of other forage crop enrichments on rate of acid production has also been studied. The factor or factors present in alfalfa and shown to exert a stimulating influence on the vital activity of the organisms are to be found to some extent in all forage crops investigated.

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